salt and freshly ground black pepper

1/2 cup all purpose flour

1/4 cup olive oil

3 Tablespoons salted butter

2 cloves, garlic, grated

2 cups heavy cream

2 cups grated Parmesan cheese

2 Tablespoons finely chopped fresh parsley

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, about eight minutes. Drain and set aside.

Season the chicken with 1 teaspoon salt and some pepper. Dredge in the flour and shake off the excess. Heat the oil and the butter in a large saucepan over medium-high heat until the butter melts. Carefully place the dredged chicken into pan. Add the grated garlic. Cook until the chicken is golden brown and cooked through. 4 to 6 minutes. Transfer to a plate and set aside.

Pour the cream into the same pan and bring to a simmer. Stir in the Parmesan. Add the pasta to the mixture and toss to combine. Add the cooked chicken and gently toss. Garnish with the parsley and serve immediately.

Morning Energy Muffins

½ C. applesauce

3 C. Honey Bunches of Oats Morning Energy Cereal

1 ½ C. milk

1 C. whole wheat flour

1 C. white flour

4 tsp. baking powder

1 tsp. ground cinnamon

½ tsp. salt

2 eggs, lightly beaten

½ C. packed brown sugar

Preheat oven to 400º. Place paper liners in muffin tins. {This recipe makes about 2 dozen muffins.} In a mixing bowl, combine the milk and cereal. Let it sit for about 5 minutes until the flakes get soft. In another bowl, whisk together the flours, baking powder, cinnamon and salt. Stir the applesauce, egg and brown sugar into the cereal mixture. Fold the dry ingredients into the wet ingredients. Divide the batter between your muffin cups. Bake 20-25 minutes until golden brown on top and toothpick inserted into center comes out clean.

Cream Cheese Lasagna

1-1/4 lb ground beef

1 (26-oz) jar spaghetti sauce

1 tsp Italian seasoning

1 (8-oz) package cream cheese, softened

1 cup cottage cheese

1/4 cup sour cream

1 Tbsp dried parsley

2 eggs, beaten

1/2 (16-oz) package lasagna noodles

1 (4-oz) package sliced pepperoni

3 cups shredded mozzarella cheese

1/2 cup grated parmesan cheese

Preheat oven to 350ºF. Lightly spray a 9x13-inch pan. Set aside

In a large skillet cook ground beef until no longer pink. Drain fat. Stir in spaghetti sauce and Italian seasoning. Cook on low for 10 minutes.

Cook lasagna noodles according to package directions. Drain and set aside.

Spoon a small amount of meat sauce into bottom of prepared pan. Layer with half of cooked lasagna noodles, half of cream cheese mixture, half of pepperoni, half of meat sauce and 1 cup of mozzarella cheese.

Repeat layers. Top with remaining mozzarella and Parmesan cheese.

Cover and bake for 30 minutes. Uncover and bake an additional 10 to 15 minutes, until cheese has slightly browned. Remove from oven and let sit for 15 minutes before serving.

Spread the spring mix evenly across the romaine lettuce

Carrot/redcabbage blend comes next

Next, sprinkle the delicious Monterey/Jack cheddar cheese

Add the tblsp of bacon in the same fashion as the cheese, along with your tsp of egg

Place 1 grape tomato in each corner of the salad

Finally! Place your choice of chicken diagonally across the top of the salad

Enjoy this tasty delicacy with any dressing that you choose. You may also top it with dried red peppers, croutons or sesame seeds

Nutrition Facts

Calories

430

Calories from Fat

198

% Daily Value *

Fat 22 g

34%

Saturated fat 7 g

35%

Carbohydrates 22 g

7%

Sugar 6 g

Fiber 5 g

20%

Protein 39 g

78%

Cholesterol 145 mg

48%

Sodium 1370 mg

57%

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Homemade Fortune Cookies

This simple recipe is adapted from Paula Deen. The butter or oil that is normally found in other fortune cookie recipes is missing, but I figured if Paula leaves out the butter it must be okay!

Before starting the cookies make slips of paper to fill the cookies. Simply download, print and cut the paper into strips.

Fortune Cookie Recipe

Instructions

Set oven to 400F degrees.1) Place egg whites in a bowl and beat with electric mixer on medium speed until very frothy, almost soft peaks.2) Add sifted flour,3) Add sugar, almond, and vanilla then mix.4) Stir in 2 tablespoons of water to thin batter.

5) Using a Silpat baking mat, parchment paper or un-greased baking pan place 1 tablespoon of batter on pan. (I liked the Silpat mat the best. I did not have a problem removing them from my un-greased pan. When I greased the pan the batter did not stay in a circle. Since the moisture content in the batter is high, it does make the parchment paper wrinkle slightly but it still worked.)

6) Working from the center in a circular motion, spread the batter into a 5 inch circle.

7) Start with two cookies. Once comfortable with the process more can be baked at one time. I was only able to ever bake two at a time. I used two pans and staggered the baking time so I had time to form the cookies.

9) Working quickly, remove cookie from pan with a very thin spatula.

10) Flip the cookie over and place slip of paper on top.

11) Bring sides up and pinch together.

12) Next bend cookie over the edge of a cup. The whole process of forming the cookie should take about 10 seconds. Once formed place cookies in a muffin tin to help them keep their shape while cooling.

Here is another idea on how to shape your fortune cookies.....

To Shape:

Simply lift one cookie off of the sheet using a very thin spatula.

Flip cookie over so the "wrong" side is up.

Place your pre-printed/cut fortune paper flat on the cookie.

Fold in half so the edges line up nice and neatly.

Then, using the lip of a bowl, bend the cookie over it and shape with your hands.

This whole process should take about ten seconds.

Place in a muffin tin to cool.

And repeat with remaining cookies.

After a few minutes I flip the cooling cookies over to allow the moisture to release.

Store cookies in air-tight containers for up to a week

Then, package in some festive Chinese take out containers…

and you have a sweet way to celebrate!

NOTE: The cookies are VERY hot. It is easy to burn fingers on the cookies as they are being formed. Try wearing thin white gloves to protect fingers.

1 teaspoonvanilla extract

1 cupbuttermilk

AND....Coconut Pecan Frosting (recipe below)

Preparation

2. Microwave chocolate baking bars and 1/2 cup water in a large microwave-safe bowl at HIGH for 1 to 1 1/2 minutes or until chocolate is melted and smooth, stirring once halfway through.

3. Combine flour and next 2 ingredients in a medium bowl.

4. Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.

6. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, and gently run a knife around outer edge of cake layers to loosen from sides of pans. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely (about 1 hour). Spread Coconut-Pecan Frosting between layers and on top and sides of cake. Garnish, if desired.

Coconut-Pecan Frosting

2 cupschopped pecans

1 (12-oz.) can evaporated milk

1 1/2 cupssugar

3/4 cupbutter

6 egg yolks, lightly beaten

2 cupssweetened flaked coconut

1 1/2 teaspoonsvanilla extract

Preparation

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes).

Stir and then turn to low for another hour. Add cream cheese, and cook another 1/2 hour or until cheese can be stirred into mixture. Add milk and cook 10 - 15 minutes longer.

Variations: Use California Country Potatoes or Potatoes O'Brien in place of the hash browns.

Frito Pie - Crock Pot Style

2 lbs ground beef

1 can of diced green chillies

1 large can of Macayo's Red Enchilada Sauce

1 can Cream of Mushroom Soup

Grated Cheddar Cheese

Corn Tortillas

Bag of Frito's

1) Brown the ground beef in a large skillet over medium heat, drain and rinse in hot water to wash away all the excess fat

2) Add the drained ground beef back into the skillet.

3) Add the enchilada sauce, the cream of mushroom soup, and the green chillies and stir until combined over medium heat.

4) Begin layering the ingredients in your Crock Pot. Start with a large spoonful of the meat mixture, then add 3-4 full round corn tortilla...just like you were making a lasagna. Then add a handful of cheese on top. Continue to layer until all the meat mixture is gone and your Crock Pot is full.

4) Heat in your Crock Pot on low for 4 hours.

5) Serve over Frito's.

Add extra cheese, lettuce, tomato, sour cream, olives as desired

Orange Dreamsicle Fudge

Melt frosting in a saucepan over low heat (so to not burn it) until frosting is glossy. Add chips and continue cooking over low heat stirring until chips are melted and blended well with frosting. Pour contents out into a greased 8" x 8" pan (or parchment paper lined pan). Drizzle Orange Crush Ice Cream topping over top and if desired, swirl topping through fudge with a fork or toothpick. Cool in refrigerator until set. Cut fudge to desired sized pieces once set. This recipe can be altered to taste by using different flavors of chips and frosting.Or try these ~

Directions

In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Also at this time you can combine your churro topping and set it aside. Preheat waffle iron

2.In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; Next fold in three shakes of cinnamon beat until blended 3. At this time you can also melt your 1/2 cup of butter used to pour over waffles. Next generously spray your waffle iron with no stick cooking spray. Than ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Once fully cooked immediately pour melted butter on each side of the waffle and than dip each buttered side into your cinnamon/sugar churro mixture. 4. Devour immediately!...... I mean serve immediately, Enjoy!

Oh and I drizzled my waffles with a little extra syrup at the end. Although this waffle is obviously sweet enough, those with a definite sweet tooth can give it a whirl! In the end though I thought they were perfecto without the Dulce ( sweet) extras.

Combine flour, baking soda, baking powder and salt in a bowl.Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.Pour wet ingredient into the dry ingredients and blend until smooth.Add oil and mix well.Pour batter into a well greased 9x5-inch loaf pan.Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.When the loaf is cool, remove it from pan and frost the top with the icing.Let the icing set up before slicing.

Planning to host a party in the near future? Or simply having a group of friends over for an evening? One of the easiest and most popular things you can serve are dips! And guess what? Everyone loves them! No matter what you choose, it is sure to be a hit with your crowd. These 6 easy recipes will make your life a snap but your friends will think you were in the kitchen all day!

Bacon and Date Appetizer

Ingredients

1-3/4 (8 ounce) packages pitted dates

7 ouncesalmonds

1-3/4 poundssliced bacon

PREP

30 mins

COOK

5 mins

READY IN

35 mins

Directions

NOTE: Recipe directions are for the original serving size of 6.

Preheat the broiler.

Slit dates. Place one almond inside each date. Wrap dates with bacon, using toothpicks to hold them together.

Broil 10 minutes, or until bacon is evenly brown and crisp.

Bacon Wrapped Figs...

Ingredients24 dried figs (about 10 ounces)3 ounces fresh goat cheese, at room temperature1 tablespoon prepared pesto1 tablespoon fresh lemon juice, plus 1 teaspoon lemon zestKosher salt and freshly ground black pepper12 slices bacon, halved crosswiseDirectionsPosition an oven rack in the center of the oven, and preheat the broiler. Slice the figs about 3/4 of the way down the center lengthwise, and open each like a book; set aside.

Combine the goat cheese, pesto, lemon juice and zest and 1/4 teaspoon each salt and pepper in a small bowl with a rubber spatula. Fill each fig with about 1 teaspoon of the cheese-pesto mixture.

Wrap each stuffed fig with a slice of bacon, and secure with a toothpick. Put the figs, seam-side down, on a rimmed baking sheet.

Broil, turning once, until the bacon is cooked through and crispy, about 4 to 5 minutes per side.

Salted Caramel Easter Popcorn

Yield:About 8 cups popcorn

Prep Time:10 minutes

Cook Time:12 minutes

This sweet and salty popcorn treat is perfect for Easter and spring time snacking!

directions:

1. In a large bowl, combine popcorn and pretzels. Set aside. In a medium saucepan, bring sugar, 1/2 teaspoon salt, and water to a boil over medium high heat. Boil, undisturbed, until mixture is amber in color, for about 8-12 minutes. Remove pan from heat and slowly pour in the heavy cream. Be careful because the mixture will bubble up. Stir until smooth and add vanilla extract, marshmallows, and drop of red food coloring-if using. Stir until marshmallows are melted and mixture is smooth.

2. Pour caramel mixture over popcorn and pretzels and gently stir with a rubber spatula until popcorn is well coated. Stir in the pretzel M&M's. Transfer mixture to a large baking sheet and sprinkle with sea salt. Let cool completely.

Note-I used air popped popcorn, but stove or microwave popcorn will work as well. I used red food coloring to make the popcorn pink for Easter. I also used Easter Pretzel M&M's. You can always change up the color or leave the popcorn plain. And feel free to stir in your favorite M&M's or other Easter candy. Robin Eggs or Mini Cadbury Eggs would be good too!

This is a knock-off of a salad at Zupas. It's their barbecue Chicken salad.

Zupas’ BBQ Chicken Salad*serves 4-6

Ingredients:

1 large head of Romaine or red-leaf lettuce

1 cup fresh or frozen corn

1 can black beans, drained and rinsed

2-3 Roma tomatoes, cut into small pieces

½ red onion, diced

handful of tortilla-chip strips

2 chicken breasts

Ranch Dressing

BBQ Sauce

Directions:

Bring a pot of water or chicken broth to a boil and add the chicken breasts. Cover with a lid and simmer for 20-25 minutes, or until cooked through. Remove from the water and allow to cool. Cut into bite-sized pieces.*note: If you’re in a hurry, you can use pre-cooked or frozen grilled chicken strips.

Chop the lettuce into small pieces, rinse, and pat dry.

In a large bowl, combine corn, beans, diced onions, tomatoes, and chicken. Toss with some ranch dressing and BBQ sauce. Sprinkle with tortilla-chip strips, and enjoy!*note: for an even healthier version, opt for a lighter ranch dressing such as Miracle Harvest Creamy Ranch Dressing.

Snickerdoodle Pancakes

Ingredients:

1 cup all purpose flour

2 tsp. baking powder

2 Tbsp. brown sugar

3 Tbsp. butter, melted

1 egg

1 cup milk

1 tsp. cinnamon

1 tsp. vanilla extract

1/4 tsp. of salt

Directions:

In one bowl stir flour, baking powder, sugar, cinnamon, and salt. In a seperate bowl whisk butter, egg, milk, and vanilla extract until combined. Add flour mixture to wet ingredients a little at a time until well mixed. Butter pan and heat over medium until golden brown - bubbles will begin popping on the top surface. Flip and cook until other side is brown.

1 teaspoon peppermint extract

3 to 4 drops green food coloring (optional)

1 container (8 oz.)frozen whipped topping, thawed, divided

Instructions:

MICROWAVE1 cup morsels and 1/3 cup evaporated milk in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; stir until smooth. Stir in butter; pour into crust. Refrigerate for 20 minutes or until cool to the touch.

1 cup shredded mild cheddar cheese

1 pouch Shake n Bake Extra Crispy

1 cup Rice Krispies

2-3 boneless, skinless chicken breasts, cut in half

Directions:

Mix the flour, salt, pepper, and garlic powder in a bowl.

In another bowl, whisk together the egg and milk.

In a third bowl, combine the cheese, bread crumbs, and cereal.

Keep your bowls in that order and work down the line. First, dredge your chicken in the flour mixture, dip in the eggs, then press it in the bread crumb mixture to coat. Really push the chicken down in the bread crumbs. Transfer to your baking dish.

Bake for 35 minutes or until coating is golden brown and chicken is done. (35 minutes was just a tidge too long in my oven, so keep an eye on it)

SHAMROCK JUICE

here is how you make the drink…

also – don’t you love my new counter tops?
see the best in kitchen remodeling and
update your kitchen to fit all your family’s needs

add 1 part of each

cut the lime popsicles into cubes

add to the drink
{they will melt of course but that gives the drink a great green color}

slice a thin cut of apple {just to the side of the core}

& then use a shamrock shape cookie cutter

add to the side of the glass and you are good to go!

TIP: to avoid the apple browning, spritz with lemon or lime juice and

prep the drink just before serving.

Cajun Chicken Alfredo

Ingredients

2 boneless skinless chicken breasts, cut into strips

2 tsp Tony Chachere's creole seasoning

2 tsp Hickory liquid smoke

4 TBSP unsalted butter

8 oz fresh mushrooms, sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

4 green onions, chopped

3 cups heavy cream

1/2 tsp dried basil

1/2 tsp lemon pepper seasoning

1/2 tsp garlic powder

1/4 tsp black pepper

1/2 cup grated Parmesan cheese

8 oz pasta measured dry, cooked al dente

parsley for garnish

Directions

Sprinkle raw Chicken strips with the Cajun seasoning and liquid smoke. Melt butter in a large skillet over medium high heat. Add chicken strips and chicken for 5 minutes. Add the mushrooms, red and green bell peppers, and green onions. Cook for 3 more minutes, stirring every minute. Add cream and seasonings. Bring to a boil. Stir and reduce heat. Simmer for 20 minutes or until thickened, stirring occasionally. Remove from heat and stir in Parmesan cheese and garnish with parsley. Toss with noodles and serve.

Irish cream swirl brownie recipe

Makes 16 servings

Ingredients:

1 package (18 to 20 ounces) fudge brownie mix

1 teaspoon McCormick® Pure Vanilla Extract

1 package (8 ounces) cream cheese, softened

1/4 cup sugar

2 tablespoons flour

1/4 cup Irish cream liqueur

1 egg

1/4 teaspoon McCormick® Green Food Color

Directions:

Beat cream cheese, flour and sugar in medium bowl with electric mixer on medium speed until smooth. Add Irish cream liqueur, egg and food color; beat until well blended. Pour over brownie layer in pan. Drop reserved one cup batter by the spoonful over cream cheese layer. Cut through batter with knife several times for marble effect.

Bake as directed on package for 9-inch square baking pan. Cool in pan.

Easter Egg Cookie Dough Truffles

Ingredients

1/2 cup of butter, softened

3/4 cups packed brown sugar

2 cups all purpose flour

2 tsps vanilla extract

14 oz sweetened condensed milk

1 cup mini chocolate chips

pink, blue, purple, and white candy melts

Instructions

In the bowl of a large stand mixer, cream the butter and the brown sugar until light and fluffy, about two minutes. Beat in the vanilla.

Slowly add the flour, scraping down the sides as necessary.

With the mixer still running, slowly add in the sweetened condensed milk. You may need to stop the mixer periodically to scrape down the sides.

Once it is fully combined, stir in the chocolate chips.

Form the dough into one inch balls, and then shape into eggs. Place on a wax paper lined pan and cover loosely with plastic wrap. Refrigerate overnight.

Melt the candy melts according to the directions on the bag. Keeping the truffles in the refrigerator, and removing only three or four at a time, dip them in the candy melts one at a time with a fork. Gently tap off any excess chocolate and let dry on wax paper.

Chop each cheese stick into half inch pieces (about 6-8 pieces for each cheese stick). Place on a plate and chill in the freezer until ready to use.

Remove cheese from freezer. Scoop out about 4 tablespoons of meat mixture and roll into a ball. Gently push a piece of chilled mozzarella into the middle of the meatball. Roll the ball in your hands to cover the hole where the mozzarella cheese was pushed in. Place inside a greased slow cooker and repeat with remaining meat and cheese.

When all meatballs are in the slow cooker (*see note for alternate cooking method), cover and cook on high for 1-2 hours or on low 3-4 hours until meat it cooked through (no longer pink). The cheese may start melting out of the meatballs, that's okay.

If desired, sprinkle with a bit of fresh chopped parsley or dried Italian seasoning for garnish and serve with your favorite marinara or Alfredo sauce for dipping. Enjoy!

NOTES

*For a quicker method, the meatballs can be baked. Follow directions to make meatballs, but instead of placing in the slow cooker, place meatballs 1 inch apart on a greased baking sheet and bake at 400 for 15-20 minutes until browned and cheese is melty.

**These can also be made ahead and frozen! Prepare the meatballs as instructed in the recipe but instead of putting them straight into the slow cooker (or the oven if baking), just place them side by side in a zip lock bag ( you may need two), seal and place in the freezer. When ready to cook them, follow recipe instructions and increase cooking time slightly to allow for thawing.

*This recipe makes about a dozen large meatballs. This works great for an appetizer or side dish. If you want to use this for a main dish, I'd recommend doubling the recipe to be safe.

Chocolate Fudge Cookies

1 (18.25 ounce) package devil's food cake mix

2 eggs

1/2 cup vegetable oil

1 cup semi-sweet chocolate chipsDirections

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a medium bowl, stir together the cake mix, eggs and oil until well blended. Fold in the chocolate chips. Roll the dough into walnut sized balls. Place the cookies 2 inches apart on the cookie sheet.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Directions

1. Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.

2. Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.

3. Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

Carmelita Brownies

Elegant and Easy Dinner Rolls

1 bag of your favorite frozen roll dough (I used Rhodes brand)

1 cube melted butter (1/2 cup)

Johnny’s Salad Elegance (you can use whatever type of salad seasoning is available in your grocery store)

Thaw the frozen dough according to package instructions. After the dough has thawed, shape into a bow knot (instructions follow). Place on a baking pan that has been sprayed with cooking spray or lightly buttered. Give the tops of the rolls a quick spray with cooking spray. Cover the rolls with plastic wrap and allow to rise in a warm place until double in size. The cooking spray that you sprayed on tops of the rolls will prevent the plastic wrap from sticking to them. You could also butter the tops of the rolls instead of using the cooking spray, your call.

After the rolls have risen, melt the cube of butter. I melted mine in the microwave in a microwave safe bowl. Gently brush the tops of the rolls with the melted butter. Sprinkle Johnny’s salad seasoning over the rolls. Bake in a 350 degree oven until golden brown.

Allow to cool a little before handling. Place in a serving basket and ring the dinner bell.

Start with one round of dough (1 roll from package)–

Roll it between the counter-top and your hands to make a “rope” about 10-inches long. You don’t have to be exact.

Cross the ends of the rope, making a loop on the lower portion.

Take the bottom tail of the rope, cross it over the top tail of the rope, and tuck it into the loop so that the tip of the tail is now resting a little bit underneath the edge of the loop. (I need a tech writer to describe this really well.)

Now take the other rope tail and bring it underneath the loop…

And tuck the tip of this portion of the rope up through the loop so that it is peeking through the loop like an “outie”…funny way to describe it, but pretty accurate. Not sure a tech writer would describe it that way.

Place the rolls on an oiled baking pan. I got 5 rows of 4 rolls each; so 20 rolls per pan.

You can give the rolls a quick spray of cooking spray (Pam) or brush them with melted butter. Cover with plastic wrap. Let rise until they have doubled in size.

When the rolls have risen, gently brush them with melted butter.

Johnny’s Salad Elegance is my preferred product for the next step in this process. If Johnny’s is not available at your grocery store, other similar products will work well, also.

Sprinkle the rolls with Johnny’s Salad Elegance. Put in a preheated 350-degree oven and bake until golden brown, 15-20 minutes. That takes about two dances and judges’ comments on “So You Think You Can Dance.”

These are so good, they don’t even need butter. They are very light and airy and full of flavor.

Frozen Cookie Dough Wrapped Banana Pops

8 medium firm but ripe bananas

16 wooden Popsicle sticks

For the peanut butter cookie dough:

1/2 cup unsalted butter, room temperature

3/4 cup peanut butter

1/2 cup granulated sugar

1/2 cup brown sugar

1 teaspoon vanilla extract

1 cup all-purpose flour

1/8 pinch of salt

1 tablespoon whole milk

For the chocolate chip cookie dough:

3/4 cups butter, softened to room temperature

1 cup packed brown sugar

1/2 cup white sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

1/2 teaspoon salt

3-4 tablespoons milk

1/2 to 3/4 cup mini semi sweet chocolate chips

For the coating:

2 cups milk chocolate chips

1/2 cup coconut oil

Chopped peanuts for coating the outside

Cut bananas in half horizontally and carefully insert a wooden pop-sicle stick into each one, then place on a wax paper-lined baking sheet and freeze until firm.

To make the peanut butter cookie dough:Cream the butter, peanut butter, sugar, brown sugar, and vanilla extract on medium speed.Beat in the flour and salt and milk until mixed, and 1 tablespoon of milk to make the dough soft.(The milk can be adjusted if you think the dough is soft enough or if you think it is too hard.)Set aside at room temperature.

To make the chocolate chip cookie dough:Beat the butter, brown sugar, sugar, and vanilla extract on medium speed.Beat in the flour and salt and enough milk to make a soft cookie dough consistency. (If you don’t use all the milk, it’s okay.)Stir in the chocolate chips (however much you think).Set aside at room temperature.

When the bananas are frozen, press a small amount of cookie dough around each banana using clean, slightly moist hands.Remove only a couple of bananas at a time from the freezer because they will start to soften.If hands get sticky, take a break, wash them, then start over with slightly moist hands.Just press a thin (but not too thin!) layer of cookie dough around the banana.Place back on baking tray and freeze until firm.

To make the coating:Place the milk chocolate chips and coconut oil in a glass or metal bowl that has been placed over gently simmering water (or use a double boiler).Stir until melted and smooth.Spoon the chocolate over each frozen banana, letting the excess drip off, then place back on the baking sheet.If desired, sprinkle with chopped peanuts immediately after coating in chocolate. The chocolate should harden quickly because the bananas are frozen, but place in the freezer if they don’t.Obviously, store these in the freezer.

I got 6 peanut butter cookie dough bananas and 10 chocolate chip bananas out of my batches of cookie dough, but results will vary according to how much cookie dough is used on each banana.

Tip:During the assembly process, I like to place everything in my deep freeze with freezes it very hard.For storage though, I like to keep them in my refrigerator freezer, which is set to a higher temperature so things like ice cream will be frozen but not rock hard.These are best when they are a little soft. Still frozen, but a little soft.

-I like to freeze everything in my deep freeze during the assembly process, but I like to store them in my refrigerator freezer because I have the temperature set to where things that are supposed to be soft like ice cream, do not freeze rock hard. There is nothing worse than rock hard ice cream. The cookie dough and banana were on the soft side of frozen and it was quite an awesome experience.

Basic Crepe Recipe

INGREDIENTS

1 3/4 to 2 1/4cupswhole milk

4largeeggs

1/2teaspoonkosher salt

1 1/2cupsall-purpose flour

6tablespoonsunsalted butter, melted, plus more for the pan

DIRECTIONS

1. Place 1 3/4 cups milk, the eggs, and salt into a blender. Whiz for a few seconds to blend everything together. Remove the lid, add the flour, cover, and blend again until very smooth, about 20 seconds. Remove the lid, pour in the melted butter, cover, and whiz until combined, about 10 seconds more.

2. Pour the batter into a large glass measuring cup with a spout (or a bowl that’s large enough to easily dip a 1/4-cup measuring cup into). Let the batter rest for at least 5 minutes and up to 24 hours. (If resting for more than 30 minutes, cover and stash the batter in the fridge.)

3. When you’re ready to make the crepes, test the batter’s consistency; it should be as thick as heavy cream but not as thick as pancake batter. If it feels too thick, whisk in a little more milk at a time, using up to a 1/2 cup more.

4. Heat an 8-inch crepe pan or nonstick skillet over medium-high heat until it’s hot enough to make a drop of water sizzle upon contact. Using a folded paper towel, spread about 1/2 teaspoon butter around the interior of the pan. You want the pan to be sufficiently hot so that the butter sizzles upon contact, but not so hot that it instantly burns and turns brown.

5. Pour about 1/4 cup crepe batter into the center of the pan and at the same time (or very shortly thereafter) lift the pan from the heat, tilting and turning it in all directions so the batter spreads evenly across the bottom of the pan into a thin circle. (If the crepe has any holes, quickly add a few drops of batter to fill them. Or if you’ve ladled in too much batter and the crepe looks too thick, immediately pour the excess back into the measuring cup or bowl of batter; if there’s a “tail” that’s left behind, you can trim that later.)

6. Cook the crepe until the edges begin to dry and lift from the sides of the pan and the bottom is nicely browned, about 1 minute. (To check for color, use a table knife, slim off-set spatula, or your fingers to lift up an edge of the crepe and peek underneath.) When the first side is ready, use the knife, spatula, or your fingers to lift the crepe and quickly flip it over. Smooth out any folded edges or pleats and then cook until the center is firm and the second side is browned, about 20 seconds more. The first side is almost always much prettier and more evenly browned (in these recipes, we’ll call it the presentation side), while the second side tends to be more spotty.

7. Slide the crepe from the pan onto a large plate or cooling rack. Repeat with the remaining batter, adjusting the heat and wiping the pan with more butter as you cook. You can stack the crepes on the plate as they’re done. Serve the crepes individually or in short stacks or, if desired, fold the crepe in half to create a half-moon shape, or fold it again into quarters.

8. To stash the crepes in the freezer, place pieces of waxed or parchment paper between the crepes so they don’t stick to one another. Then wrap the stack in plastic wrap, slide it into a large resealable freezer bag, and keep in the freezer for 2 to 3 months. Let the stack sit at room temperature until the crepes are pliable, about an hour, and then peel them apart and proceed with your recipe.

To stash the crepes in the fridge, just stack them neatly; no need for the paper separators. (Keep the stacks small if you usually cook for just a few people, or make the stack larger if you find yourself cooking for a crowd most nights.) Slide the crepes into a large resealable plastic bag and toss them in the fridge.The crepes will keep like this for up to 3 days. Let the stack sit at room temperature until the crepes are pliable, about an hour, and then peel them apart and proceed with your recipe.

CREPES VARIATIONS

Brown Butter Crepes

For most recipes, I not only melt the butter, but I cook it until the water has boiled off and the milk solids are starting to turn golden and take on a toasty flavor. At this stage, it’s called beurre noisette in French (“hazelnut butter”) or brown butter in English. I think it’s such a clever way to add a depth of flavor to the crepes. Simply substitute brown butter for the butter, tablespoon for tablespoon, in the ingredient list above. To make brown butter, melt 7 tablespoons unsalted butter in a small saucepan or skillet over medium heat. Cook the butter, swirling the pan every few seconds, until all of the water from the butter has sizzled off and the milk solids at the bottom of the pan begin to turn a pale golden color, 2 to 4 minutes. Continue cooking the butter until it turns golden brown and smells nutty and delicious, another few seconds. Immediately pour the brown butter into a bowl to stop the cooking. Let it cool to room temperature before using. (You should have about 6 tablespoons brown butter.) When you add the butter to your crepe recipe, be sure to include the delicious toasty brown milk solids.

Lemon, Sugar, and Butter Crepes

Heat a small skillet over medium heat. Lay the crepe, presentation-side up, in the skillet and let it heat through for about 15 seconds. Flip it over, and using a rubber spatula or the bottom of a spoon, spread it with 1 teaspoon unsalted butter, at room temperature. Sprinkle the butter with 1/4 teaspoon granulated or confectioners’ sugar (or more to taste), then fold the crepe into a half-moon shape and sprinkle again with sugar, and squeeze a little lemon juice over the top. Then fold once more into a triangle. Sprinkle with more sugar if desired. Slide the crepe onto a plate and eat it right away. (Or, if you’re the lazy sort, just stack two or three crepes on a plate, each one buttered, sugared, and “lemon-ed.”)

There are also, Banana Nutella Crepes, Strawberry Crepes, or even Chocolate Crepes. The possibilities are endless! Enjoy!

Mix all ingredients in a large bowl, plop in a 9x13 pan and cook at 350 degrees for about ½ hour.

Fake Shake & Bake

2 cups cornflakes (or enough to equal a 1/2 cup of cornflake crumbs)

2 teaspoons flour

1 teaspoon salt

1 teaspoon paprika

1/4 teaspoon sugar

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Put the 2 cups of cornflakes into a food processor and process until they are small crumbs. You want to end up with about 1/2 cup of cornflake crumbs. Add the flour and the spices to the cornflakes crumbs. You can either do this in the food processor, or combine the cornflakes crumbs and the spices in a small bowl.

Now you will use the same method as the instructions on the back of a Shake ‘n Bake box.

Put your crumb mixture in a bag (I use a large ziploc bag). Moisten the chicken pieces with water. Put one or two chicken pieces at a time into the bag and shake to coat with the crumb mixture. Place the coated chicken pieces on a foil lined baking sheet. Bake at 400 degrees. Bone-in chicken should be baked for 45 minutes and boneless chicken for 20 minutes. (discard any remaining crumb mixture that has been in contact with raw chicken).

I make this recipe with the larger bone-in chicken breasts and it makes enough coating to cover 4 of them (a little over 3 lbs).

Yummy Cinnamon Sugar Pecans

This is an ideal goodie for nut lovers. You can use them as presents too. It brings your close people a lot of joy! Here is what you do.

Combine cinnamon with sugar and a little salt. Throw it all into a Ziploc bag. Whip egg white, vanilla, water until it is combined. Put pecans into a large bowl and mix. Make sure each pecan is coated in the egg mixture. Then transfer the pecans with a slotted spoon into the Ziploc bag, shake to cover with the cinnamon mixture. Then spread the pecans out onto a pan sprayed baking sheet. Bake at 250 degrees for 1 hour. Stirring the pecans from time to time. Then cool to room temperature. These pecans are a great gift at Christmas time or as a snack for guests. Either way, these pecans will warm up any holiday atmosphere. Enjoy!

Cranberry-Orange Meatballs

1 Cup BBQ Sauce (any will do, but we prefer the Bill Johnson's yellow label)1/2 Cup Cranberry-Orange Sauce1/2 teas. ground mustard1/2 teas. ground ginger1/2 teas. salt2 pkg. (16 ounce) frozen meatballs2 Tbsp. Chopped parsleyWhen I can't find cranberry-orange sauce I substitute with cranberry juice and orange juice. The sauce seems to be a little more liquid like, but it still tastes good. You should give them a try or keep these in mind for your next party. They will be a big hit, I promise.

DirectionsBrown beef and onion; drain.Add taco seasoning and stir in refried beans.Mix soup and sour cream in a separate bowl.Spread 1/2 sour cream mixture in the bottom of a casserole dish.Tear up 3 tortillas and spread over sour cream mixture.Put 1/2 the meat bean mixture over that.Add a layer of cheese.Repeat the layers.Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.

Ground Beef and Refried Bean Burritos

1-2 pounds of Ground Beef

1 16 ounce can of Refried Beans

1-2 packages of McCormick's Taco Seasoning

Cheese, Lettuce, Sour Cream, Olives, Onion, Tomato, Salsa

Brown the ground beef and drain it. Add the taco seasoning to the ground beef mixture and mix until all power is absorbed. Add in entire can of refried beans to the ground beef mixture. Allow to simmer until all is warm. Add the mixture with any garnish you want, roll and enjoy!

Pina Colada Fruit Dip

1 small package Coconut Cream instant pudding mix

3/4 cup Cool Whip

1 cup milk

1 cup crushed pineapple, undrained

Blend the pudding mix, cool whip and milk with a hand mixer for 2 minutes. Fold in the pineapple. Refrigerate for 30 minutes and serve with fresh fruit.

Directions:
Cut roast in half. Transfer to a 3-qt. slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5-1/2 to 6 hours or until a meat thermometer reads 160°.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Yield: 10 servings.

6 Tablespoons milk

2½ cups powdered sugar

1 teaspoon vanilla

⅛ cup caramel sauce, I used caramel ice cream topping in the jar

Additional Toppings

2½ cups toasted coconut, See instructions below for how to make it

7 to 8 ounces caramel, either Kraft Caramel Cubes or from a block of Caramel. I used a block of Peter's Caramel.

⅛ cup evaporated milk

¾ cup milk chocolate chips

1 teaspoon shortening or oil

INSTRUCTIONS

Before making the cake, line an 18x13x1 inch cookie sheet with foil and spread shredded sweetened coconut evenly over cookie sheet.

Bake at 375 degrees F for 10 to 15 minutes, checking and tossing coconut regularly, every 2-5 minutes, to make sure all the coconut gets toasted evenly and does not burn. Coconut is done when it is golden brown.

In a large mixing bowl, measure flour and sugar. Set aside.

In a medium sauce pan, combine butter, water, cocoa and shortening. Bring to a boil. After mixture reaches a boil, add it to the flour mixture and stir to combine.

Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in-between each addition.

Frosting

In a medium microwave safe bowl, combine butter and milk and bring to a boil. Stir caramel sauce and then add powdered sugar and vanilla and stir until smooth.

After cake has cooked, remove from oven and poke holes in hot cake with a fork. Pour frosting evenly over top. Immediately sprinkle with top of warm frosting with toasted coconut.

In microwavable bowl, add caramel and evaporated milk and cook on high in 30 second increments, string in between each increment. Continue to cook and stir until caramel is smooth. Drizzle over coconut.

In another microwavable bowl, add chocolate chips and shortening (or oil). Microwave on high in 30 second increments, stirring in between each increment until the chocolate in melted. Drizzle over caramel.

Let Caramel and Chocolate drizzle set before cutting into it.

EASY WHOLE WHEAT PIZZA DOUGH

INGREDIENTS

1¾ - 2¼ cups whole wheat flour

1 (1/4-oz) envelope pizza yeast (I used Fleischmann's brand)

1½ tsp. sugar

¾ tsp. salt

⅔ cup very warm water (120º - 130ºF)

3 Tbsp. olive oil

INSTRUCTIONS

Preheat oven to 425ºF.

Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add water and 3 Tbsp. olive oil. Mix until blended, about 1 minute.

Gradually add enough remaining flour until a soft ball is formed. Dough will be somewhat sticky.

Knead dough on a floured surface, adding more flour if needed. About 4 minutes, until smooth and elastic.

Pat dough to fill out greased pizza pan. Add toppings as desired, bake for approximately 10-15 minutes, depending on amount of toppings. Enjoy!

Slow Cooker Corn on the Cob

Assemble these supplies and ingredients:

Aluminum foil for wrapping individual ears of corn. Pre-cut aluminum foil sheets are convenient and can be found at many grocery stores, in big boxes at Costco and Sam's, and on Amazon.

Ears of corn, husked and silk removed; how many you cook depends on the size of your slow cooker. I can fit 8 to 10 ears in my crock pot. The ears can be cut in half to make them fit better or for smaller portions.

Olive oil

Salt (I use sea salt)

Pepper, freshly ground preferred

Holders for cobs of corn. These make it much tidier to eat corn on the cob. They also keep your fingers from burning from the spiciness of Sriracha corn ears and prevent yellow fingers from the Curry corn ears.

Sea Salt & Pepper Corn on the Cob

Step 1. Place a corn ear in the center of a sheet of foil, brush it all over with olive oil, and sprinkle with freshly ground pepper and salt.

Step 2. Tightly wrap the corn ear in the foil. The photos below illustrate how to get a tight leak-proof seal. Pull up the two sides of foil over the center of the corn ear (lengthwise), fold over the top approx. 1/2 inch, continue folding it over until the fold is flattened against the top of the corn. Pinch in the foil on each end and roll it up towards the cob end.

Step 3. Place the foil wrapped cobs of corn, seam side up, inside the slow cooker. No need to add any water. Cover. Here are the cooking times for my slow cooker. For 4-6 ears with the slow cooker approx. 3/4 full, cook on high for 2 hours or low for 4 hours. For 8-10 ears with the slow cooker filled all the way to the top, cook on high for 3 hours and on low for 5 hours.

NOTE: these are approximate times; slow cookers can vary widely in how hot and quickly they cook. So, you may need to make adjustments. If your slow cooker has a warm setting, you can hold the corn on warm for at least an hour after it is cooked.

The result of this simple method with light seasonings is moist, sweet, and flavorful. It tastes so great that I don't even miss the butter.

More seasoning combinations. It's easy to customize corn on the cob to complement a variety of meals. You can make a bunch with the same seasonings, or make a variety of combinations. Since they're tightly sealed in foil, the different flavors stay contained and won't migrate to each other when they are cooked together. Here are some of my favorite seasonings.

I don't give exact measurements of seasonings, because the amounts are so small that they aren't easily measurable. Hopefully, my photos can give you an idea of how much to season them. The truth is the seasonings don't have to be precise--brush, drizzle and sprinkle a moderate amount and you should be good.

Banana Bread in a Jar

INGREDIENTS

2/3 cup shortening

2 cups granulated sugar

4 eggs

2 cups mashed bananas (approx. 4 medium-sized bananas)

2/3 cup water

3 1/3 cups all-purpose flour

1/2 teaspoon baking powder

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

2/3 cup pecans, crushed

12 half pint (8 ounce jars) mason jars

INSTRUCTIONS

Preheat oven to 325 degrees F. Prepare the mason jars by greasing the insides of the jars with cooking spray.

In a large mixing bowl, beat together the shortening and sugar with an electric mixer until well incorporated. Beat in the eggs, bananas, and water until light and fluffy.

In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and cloves and pour into the banana mixture a little at a time mixing well with each addition. Fold in pecans.

Spoon batter into mason jars filling 1/2 way full. Wipe off any spills on the jars before baking. Do not add the lids. Tip: You can also pour the batter in a gallon-size bag with a hole cut in the corner and pipe the batter into the jars.

Line the jars on a baking sheet and bake for 40-45 minutes of until a toothpick inserted in the center comes out clean.Note: You can also line the jars up in the oven without the baking sheet. Some people have mentioned they cook more evenly that way. You might want to experiment. I’ve never had a problem.) Meanwhile, sterilize the lids and rings in boiling water.

Remove the jars from the oven and screw on the lids and rings to the jars while the bread is cooling. The jars will seal as the bread cools down. You will hear a light “ping” when the jar seals itself. If you don’t, press down on the lid to see if it is firm. If it doesn’t “give”, it is sealed. Also, if the bread bakes above the rim of the jar, no worries. Just gently press the top of the bread down with the lid and seal.

Store in the refrigerator for up to a week or eat when cooled! Can also be stored in the freezer for a few months.

Note: You can forgo making this bread in the jars and bake it in two 9 x 5-inch bread pans for 55-60 minutes or until a toothpick inserted in the center of the bread comes out clean.

Feeds Approximately 6-8 people

All ingredients into the Crock Pot, EXCEPT the 1 pound bag of Macaroni noodles!! They get added later

Setting on LOW to make the sauce. After 1 hour, stir the sauce. Add COOKED Macaroni (cook and drain noodles while sauce is cooking) Stir the noodles and sauce together. **Add** in any seasonings you desire .. like ** salt n pepper ** or spices/seasonings you like!!At this time you may also add in any extras like cooked cubed ham, cooked chopped bacon, cooked chopped sausages, par cooked veggies, frozen mix veg.Cook on LOW another 45 minutes.

TIP *** - you do NOT have to add the full measurement of cream cheese or evaporated milk. Half the amount of those works just as well. don't add them at all if you're not fond of really cheesy mac n cheese!!

Mix until well blended, then pour the mixture over the hash browns and mix well.

butter in a large, ovenproof skillet over high heat.

When the skillet is hot, spoon in the hash brown mixture.

Cook the hash browns, stirring occasionally, until hot and all of the cheese has melted (about 7 minutes).

Put the skillet into the oven and bake for 45 to 60 minutes or until the surface of the hash browns is crisp and brown.

Homemade Girl Scout Cookies (Samoa Cookies)

Prep time: 1 hour

Cook time: 20 mins

Total time: 1 hour 20 mins

Serves: Makes About 48

Make your favorite Girl Scout cookies at home.

Ingredients

[b] Shortbread Cookies:[/b]

3/4 Cup (1 1/2 Sticks) Unsalted Butter, softened

1/2 Cup Plus 2 Tablespoons Granulated Sugar

1 Teaspoon Vanilla Extract

1 3/4 Cup All -Purpose Flour

Pinch Salt

[b] Coconut-Caramel Topping:[/b]

1 Cup Light Brown Sugar, packed

1/2 Cup Heavy Cream

1/4 Cup (1/2 stick) Unsalted Butter, softened

1/4 Teaspoon Salt

2 ½-3 Cups Shredded Coconut

8 Ounces Semisweet Chocolate, melted

Instructions

In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter and sugar for about three minutes until light and fluffy.

Add vanilla, mix, and then scrape down the sides.

In a mixing bowl, whisk together the flour and salt. With the mixer on low, slowly add the flour mixture into the bowl. Mix until dough comes together. Place the dough on a piece of plastic wrap. Press the dough together and form into a flat disc. Wrap and place in the refrigerator for at least thirty minutes.

Preheat the oven to 350 degrees F.

Lightly flour a work surface, remove dough from wrap, and then roll out the dough until it is 1/8 inch thick.

Cut out 2 – 2 ½ inch circles in the dough and make a smaller circle in the center, like a little flat doughnut. Add the shapes to a parchment lined baking sheet and chill in the refrigerator for another fifteen minutes while the oven heats up.

Bake cookies for 18 to 20 minutes until the edges barely brown. Transfer cookies to a wire rack to cool completely. Continue to bake cookies in batches until all are baked.

To make the coconut caramel topping, add the sugar, cream, butter, and salt to a small saucepan. Heat over medium heat while stirring for about six to seven minutes until sauce cooks down and forms a smooth caramel sauce. Fold in coconut until fully incorporated. Remove from heat.

Melt half of the chocolate chips in the microwave. Dip the bottoms of the cookies into the chocolate and then add to a parchment lined baking sheet. Allow chocolate to set up and harden for fifteen minutes.

After the chocolate on the bottom is hard, add a spoonful of the caramel coconut sauce to the top. Spread out in a thin layer on top of each cookie. Place cookies back on parchment for about fifteen minutes.

Lastly melt the rest of the chocolate chips. Add the melted chocolate to a small plastic sandwich bag. Carefully snip off the corner of the bag. Use the bag to drizzle the chocolate over the tops of the cookies. Let sit up for thirty minutes.

Store cookies in an airtight container for up to five days.

Best Chocolate Pie Ever by:

Growing up my Mom made this Chocolate Pie that was creamy and delicious!!! NO one knew the recipe and we were too afraid to ask. One Christmas, my mom surprised my sisters and me with the secret recipe. As well as the proper cookware. (It was the best gift ever according to my daughter). Now I get the "wow" at dinner parties when I bring my Mom's famous and VERY easy chocolate pie. Her secret is out and I'm glad that the WORLD can enjoy what I consider to be the best chocolate pie ever.

½ teaspoon of vanilla extract

1½ cups of powdered sugar, divided in two

¾ cup of fresh lemon juice

Instructions

Preheat the oven to 350.

To make the crust: Mix the flour and brown sugar in a food processor until it is fully blended.

Add the butter pieces to the flour mixture and pulse the food processor until the butter is cut into tiny, pea-sized pieces and the dough looks lumpy.

Pour crust mixture evenly into an un-greased 9x13 baking dish. Press the crust down, with a spatula, to make it packed.

Bake crust in oven until golden brown, about 20 minutes.

While the crust is baking, make your lemon topping:

In a medium bowl, use an electric mixer to beat the eggs until they are well blended.

Add the vanilla extract and ¾ cup of the powdered sugar, then mix well.

Add the lemon juice and the rest of the powdered sugar. Mix until the powdered sugar is completely dissolved and then add the lemon zest.

As soon as the crust is finished, take it out of the oven and reduce the temperature to 300.

Immediately pour your lemon topping over the hot crust and continue to bake for 30 minutes.

Cool and cut into 24 bars.

Notes

The crust HAS TO BE HOT when you pour the lemon topping on it. You can sprinkle a little bit of powdered sugar on top as well, but that's optional.

Momma's Easy No Yeast Dinner Rolls:

1 Cup Flour 1 tsp Baking Powder1 tsp of salt

1/2 Cup milk

2 Tablespoons Mayo

Combine all ingredients, spoon in to a greased muffin pan, makes approx. (5) rolls. cook in a preheated 350 degree oven for 15 minutes or till done and golden brown.

Red Velvet Cheesecake Bites

Makes 50 mini servingsRed velvet layer

2 sticks unsalted butter, melted

2 cups sugar

2 teaspoon vanilla extract

1/2 cup cocoa powder

1/4 teaspoon salt

1 tablespoon (or more) red food coloring

2 teaspoons vinegar

4 eggs

1 1/2 cup all-purpose flour

Cheesecake layer

2 8 ounce packages cream cheese, softened

1/2 cup sugar

2 eggs

1/4 teaspoon vanilla extract

Preheat the oven to 350˚F. Grease and flour an 10×15-inch jelly roll pan, and set aside. Add melted butter to a large bowl then add the following ingredients, in this order, stirring after each addition: sugar, vanilla, cocoa powder, salt, food coloring and vinegar. Whisk the eggs in a small bowl and then stir into the cocoa mixture. Fold in the flour just until combined. (Don’t over mix!) Set aside at least 1/2 cup of the batter for the top; pour the rest of the batter in the baking pan, spreading evenly across the bottom.

For the cheesecake layer, beat the cream cheese, sugar, eggs, and vanilla in a medium bowl until smooth. Carefully spread the cream cheese mixture on top of the brownie batter in the pan, then plop spoonfuls of the remaining brownie batter over the cream cheese. Drag the tip of a knife through the red velvet and the cream cheese to create swirls. Bake for 30 minutes or just until the center of the cheesecake part is set. Let cool completely on a wire rack before cutting. Use mini cookie cutters to create the bites–I used theheart cutter from this Wilton set. Save the scraps for your husband.

A couple of tips......

1. I used the red heart cookie cutter in this set from Wilton for my hearts. They are not actually bite sized…and are more a 2-3 bites sized. These brownies are definitely sturdy enough for the bigger size…and I feel better saying I had one brownie, instead of, I had 3 brownies.

2. Use a heavy duty jelly roll pan! A thin pan will result in the burnt bottoms (hehe). I have this one…and while yes it is more expensive than the cheapo ones at Wal-Mar, it is so worth the money.

3. You are going to have scraps leftover from the hearts. You have two options… One, stand over the sink eating them. Two, come back and check here on Monday to see what tasty treat I whipped up with the remaining scraps! Update: What to do with the scraps!

4. Wouldn’t these be adorable on lollipop sticks? And with a Valentine stuck to them? You know like the kid’s Valentines? Someone please do it & send me photos so I can ogle all the adorableness!

CINNAMON BREAD

(makes 2 loaves)

Batter:

1 cup butter, softened

2 cups sugar

2 eggs

4 cups flour

2 teaspoons baking soda

Cinnamon/sugar mixture:

2/3 cups sugar

2 teaspoons cinnamon

Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.

Cool in pan for 20 minutes before removing from pan.

I have also made this bread in muffin tins which made it a little easier to freeze and take out as needed.

Red, White, and Blue Striped Creamy Coconut Stars

Red, White, and Blue Striped Creamy Coconut Stars (makes 12)

Ingredients:

1 (15 oz.) can Cream of Coconut

10.5 ounces white chocolate, finely chopped (or chips)

10 ounces unsweetened coconut (do NOT use sweetened)

red and blue food coloring

Special Equipment Needed:

double boiler (bowl set on top of a pot)

Wilton Star Silicone Mold

Instructions:

When you open the can of cream of coconut, there will be a very thick mass at the top of the can with liquid hiding underneath. Pour the contents of the can into a bowl. Stir it until well blended.

Fill a 2 or 3 quart pan with one inch of water. Set the pan over low heat. Place the bowl of cream of coconut over the pan, making sure the bottom of the bowl does not touch the water. Stir in the white chocolate. Heat, stirring often, until melted. Remove from heat and lift bowl off the pan. Wipe the steam off the bottom of the bowl.

Add coconut and stir until well blended. This mixture will get very thick, so use a sturdy spoon or spatula.

Divide mixture into three bowls. I wanted my white layer to be thicker than the colored layers, so I didn't divide the mixture into equal thirds, but you can if you'd like. Add ten drops of red coloring to one bowl and stir until well blended. Add more coloring, if needed. Make another bowl blue, using 10 or so drops of coloring.

Refrigerate all three bowls for 15-20 minutes. If you attempt to put the candy into the silicone mold without chilling it first, it will be a sticky mess.

Equally divide the red coconut mixture among 12 star cavities. Press the mixture into an even layer. Make sure you press down at the star tips, so that once un-molded your stars have nice even layers. Chill in the freezer for 10 minutes. Top with white mixture. Chill in the freezer for 10 minutes. Top with blue mixture. Make sure you clean around the edges of the mold, then freeze for an hour. Un-mold and place on serving platter. Allow to come up to room temperature before eating.

These candies can be made well in advance of your celebration. Keep stored in an airtight container for up to two weeks.

Banana Bread

Preheat oven to 350. Cream together the butter, sugar, egg, lemon juice, and milk. Add dry ingredients. Mash 2-3 (but probably 3) bananas in a separate bowl and then add them to the rest of the ingredients. You can add nuts and/or chocolate chips but I wouldn't. It's the best in its pure, unadulterated form. Pour into greased bread pan. Bake it for one hour, check it with a knife or toothpick. If the knife comes out clean then it's done. I think it's better in bread form (as opposed to muffins). Also, it's the best on the second day.

White Chocolate Popcorn

2 bags of light butter microwave popcorn

6-8 oz. white chocolate chips

Directions: Pop the popcorn and pour it in a large bowl. Melt the chips. I melted them in the microwave but the consistency started getting a little weird so I would recommend using a double boiler. Pour the melted chocolate over the popcorn and stir, stir, stir. The chocolate may start to harden right away but just keep stirring until everything is coated. You don't want a really thick coating, just a nice thin one. Then get ready to eat the whole thing. YOU'RE WELCOME.

Stuffed Peppers

Ingredients:

1 c white rice

1 lb. ground beef

4-6 Large bell peppers

1-8 oz can of rotel tomatoes

1 half large white onion

1 small can tomato sauce

1/2 c. shredded cheddar cheese

2 tbs. cooking oil

Pre-heat oven to 400 degrees. Cook rice normally according to directions. Chop onions into about 2" long pieces. Add 2 tbsp cooking oil to large skillet along with chopped onions and ground beef. Once the beef is browned add 3/4 c rice, can of tomato sauce, and Rotel tomatoes to the skillet.

Cut the tops off of the bell peppers just enough to be able to clean out the seeds and white parts. Put one spoonful of the ground beef mixture and sprinkle a little cheese on top. Continue layering a spoonful of mixture with a sprinkle of cheese until full. Place in small rectangular baking dish with 1/4 c water in the dish. Cook for 25-30 minutes.

Double Chocolate Cherry Muffins

2 1/3 cups all-purpose flour

1 1/4 cups white sugar

1/3 cup unsweetened cocoa powder

2 teaspoons baking powder

1 teaspoon bakingsoda

1/2 teaspoon salt

1 cup sourcream

1/2 cup milk

1/3 cup vegetable oil

2 eggs, beaten

1 teaspoon almond extract

1 1/2 cups fresh dark sweet cherries, pitted and chopped

1 cup miniature semisweet chocolate chips

Directions

Stir together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a separate large bowl, and make a well in the center; set aside. Whisk together the sour cream, milk, vegetable oil, eggs, and almond extract in a bowl until evenly blended. Pour the sour cream mixture into the well, then stir in the flour mixture until just combined. Fold in the cherries and chocolate chips. Spoon into prepared muffin cups, filling half full.

Bake until a toothpick inserted into centers comes out clean, about 20 to 25 minutes. Cool in pan on wire rack 5 minutes. Remove from pan and cool completely on wire rack. Store tightly covered at room temperature.

Panda's Orange Chicken

Ingredients2 lbs boneless skinless chicken, chopped into bite sized pieces1 egg1½ tsp saltPinch of white pepper2 tbsp oil, divided, plus more oil for frying½ cup + 1 tbsp cornstarch, divided¼ cup flour1 tbsp ginger, minced1 tsp garlic, minced½ tsp crushed hot red chili pepper¼ cup green onion, chopped1 tbsp rice wine¼ cup waterZest of ½ an orange (optional)For the “Orange” Sauce3 tbsp soy sauce3 tbsp water½ cup sugar½ cup white vinegarMethodIn a large bowl, mix together the egg, salt, pepper, and 1 tbsp of oil. Mix well. Stir in the chicken pieces.In medium bowl, stir together the flour and ½ cup cornstarch. Add the chicken pieces, stirring to coat.Heat oil for deep frying in a wok or deep fryer to 375°F.Add the chicken, small batches at a time, and fry for 4-5 minutes until golden crisp (but avoid overcooking the chicken). When done remove the chicken from the oil with tongs and drain on paper towels.Clean the wok if you used it and heat for 15 seconds over high heat. Lower to medium high and add 1 tbsp of oil.Add the ginger and garlic and stir try until fragrant, about 10 seconds.Add the crushed chiles and green onions, then the rice wine, stirring for a few seconds.Add the orange sauce and bring to a boil.Stir the remaining 1 tbsp of cornstarch into the water, add this mix to the chicken and heat until the sauce has thickened.Add the cooked chicken, stirring until well incorporated.Turn off the heat and stir in the orange zest if using.Serve over white rice

Directions:Preheat the oven to 350 degrees. Grease the bottom and sides of a 9x5" loaf pan, dust with flour, and tap out excess.

In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla, and oil.

Slowly add the dry ingredients to the wet. In a separate bowl mix the blueberries with the 1 tbsp of flour and then gently fold them into the mixed batter.

Pour the batter into the pan and bake 50-55 minutes, or until cake tester comes out clean.

Let bread cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely.

While the loaf is cooling, combine the lemon juice and sugar in a saucepan over medium heat. Stir continuously until sugar is dissolved, and then continue cooking for another 3 minutes. Remove from heat and set aside.

Use a toothpick to poke holes in the tops and sides of the warm loaf and brush with the lemon syrup. Continue to brush the loaf until all of the syrup is added.

To make the lemon glaze, whisk together the powdered sugar and lemon juice and pour over the top of the loaf. Let the lemon glaze harden before serving.

Cook chicken in a skillet with the broth and seasonings. Let chicken cool before cutting into small pieces and adding the rest of ingredients. Refrigerate and let cool. Fill Croissants with chicken salad and enjoy!

Lunch Lady Iced Brownies

Ingredients:

Brownies:

1 Cup butter

1/2 Cup cocoa

2 Cups flour

2 Cups sugar

4 eggs

4 tsp vanilla

1 Cup chopped nuts

Icing:

1/4 Cup softened butter

1/4 Cup canned milk (regular milk is fine)

1/4 Cup cocoa

3 Cups powdered sugar

dash of salt

Directions:

Preheat oven to 350F

Mix Brownie ingredients

Pour into a greased 9x13 pan,

Bake 20-25 mins on 350. Check at 20 mins.

Allow to cool, then mix the Icing ingredients together and frost as desired.

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Crockpot Chocolate Peanut Clusters

(doesn't that just sound wonderful!!!)

INGREDIENTS

2 pounds (2-16 ounce jars) dry roasted peanuts, salted

48 ounces almond bark white chocolate

4 ounces sweet German chocolate

10-12 ounces dark chocolate

*Please note: This recipe works the best in a standard crockpot that has three settings - on, low, and high.

Prep Time: 60 minutes Cook Time: 180 minutes Total time: 240 minutes

PREPARATION

Place all ingredients in crockpot. Cook on low for 3 hours. DO NOT TOUCH. Turn the crockpot off and let sit for 20 minutes. Cover a large surface (about 3 square feet) with waxed or parchment paper. Stir mixture completely. Drop by teaspoons full (I use iced tea teaspoons. This is my one chance to use these since I do not drink iced tea) onto paper. Let harden and store in airtight containers.

Helpful Hints about this recipe.

This recipe originally called for 1/2 salted and 1/2 unsalted dry roasted nuts. I much prefer using all salted nuts. Using almond bark tends to make the chocolate nuts very sweet. To tone down the sweetness and increase the chocolate flavor, I used dark chocolate. On the first time making this, you may wish to look at your mixture at 2 hours. I've made this recipe many, many times in two different types of crockpots and never had a problem. Unfortunately, I did have a friend whose crockpot may have cooked hotter than the low setting. Her chocolate dried out. So when you peek, if possible try not to lift the lid, the chocolate should look slightly melted and not dry. If it looks okay, continue cooking until 3 hours is reached.

(doesn't that just sound wonderful!!!)

INGREDIENTS

2 pounds (2-16 ounce jars) dry roasted peanuts, salted

48 ounces almond bark white chocolate

4 ounces sweet German chocolate

10-12 ounces dark chocolate

*Please note: This recipe works the best in a standard crockpot that has three settings - on, low, and high.

Prep Time: 60 minutes Cook Time: 180 minutes Total time: 240 minutes

PREPARATION

Place all ingredients in crockpot. Cook on low for 3 hours. DO NOT TOUCH. Turn the crockpot off and let sit for 20 minutes. Cover a large surface (about 3 square feet) with waxed or parchment paper. Stir mixture completely. Drop by teaspoons full (I use iced tea teaspoons. This is my one chance to use these since I do not drink iced tea) onto paper. Let harden and store in airtight containers.

Helpful Hints about this recipe.

This recipe originally called for 1/2 salted and 1/2 unsalted dry roasted nuts. I much prefer using all salted nuts. Using almond bark tends to make the chocolate nuts very sweet. To tone down the sweetness and increase the chocolate flavor, I used dark chocolate. On the first time making this, you may wish to look at your mixture at 2 hours. I've made this recipe many, many times in two different types of crockpots and never had a problem. Unfortunately, I did have a friend whose crockpot may have cooked hotter than the low setting. Her chocolate dried out. So when you peek, if possible try not to lift the lid, the chocolate should look slightly melted and not dry. If it looks okay, continue cooking until 3 hours is reached.

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Homemade Chicken Noodle Soup

Serves: 16

Yields: One-cup servings

Ingredients:

1 (3 1/2-pound) whole chicken

3 quarts low-sodium chicken broth

6 carrots, peeled

4 stalks celery, ends trimmed

3 medium onions, peeled

5 black peppercorns

1 clove garlic, crushed

10 sprigs parsley

2 sprigs thyme

1 bay leaf

2 tablespoons unsalted butter

4 leeks, tops and root ends removed

1 teaspoon salt

1 teaspoon fresh-ground pepper

3 cups (5 ounces) medium egg noodles

Directions:

1. Make the stock: Place the chicken and chicken broth in a large stockpot and set it over medium heat. Roughly chop 2 carrots, 2 celery ribs, and 1 onion and add to the broth. Add the peppercorns, garlic, 2 sprigs of parsley, thyme, bay leaf, and enough water to just cover the chicken. Bring the broth to a boil, reduce heat to a simmer, and cook until the chicken is very tender -- about 1 1/4 hours -- skimming the surface periodically. Remove the chicken and place in a large bowl. Strain the broth through a very fine sieve into a large, clean bowl or stockpot. Discard the vegetables.

2. Make the soup: Skim any fat off the top of the strained broth and discard. Slice the remaining carrots, celery, onions, and leeks into 1/4-inch-thick pieces and set aside. Remove and discard the skin and bones from the chicken, cut meat into 1/2-inch pieces, and set aside. Chop the remaining parsley leaves and set aside. Melt the butter in a large Dutch oven over medium heat. Add the vegetables and cook until the onions are translucent -- about 7 minutes. Add the chicken, the reserved broth, salt and pepper. Simmer the soup until the vegetables are tender -- about 1 hour. Stir in the egg noodles and parsley and cook until the noodles are tender -- about 10 more minutes. Serve hot.

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Salt Water Taffy Recipe

1 Cup Sugar

1/2 teaspoon Cornstarch

2/3 Cup Corn Syrup

1 tablespoon butter

1/2 Cup water

1/2 teaspoon salt

Flavoring

Directions:

Combined sugar and corn starch, put into a saucepan, and add corn syrup, butter, and water.

Stir until boiling point is reached, and boil until mixture reaches 256 degrees F or until a small portion forms a ball when tested in cold water.

Add salt, pour onto a greased slab and allow to cool slightly until the mixture can be handled. Pull until light in color.

Divide into separate portions, and color and flavor each portion as desired, while it is being pulled.

Lemon, orange, peppermint, lime, strawberry, or pineapple flavors may be used, and pink, green, yellow, or orange color pastes. (Don't use too much, the candies are usually quite pale and pastel in tint)

To make red striped kisses, have one portion of candy brightly colored red and left warm near the oven. Lay the large piece of pulled taffy on the marble slab. On the upper side, lay two or three parallel strips of red taffy; turn the piece over and lay two or three red strips on the that side.

Pull out until 1 1/2 inches wide and 3/4 of an inch thick. Cut into pieces with a scissors and wrap in wax paper. Twist ends of paper to seal.

Toffee Recipe

Ingredients:

2 cups semi-sweet chocolate chips

1 cup finely chopped almonds

2 cups butter

2 cups white sugar

1/4 teaspoon salt

Yield: Recipe makes 2 pounds

Directions:

1. In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F

(137 degrees C). Stir occasionally.

2. While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.

3. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hands will minimize the mess.

4. Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

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Mexican Salad Recipe

Ingredients:

1 large head iceberg lettuce, washed and chopped

2 tomatoes, chopped

1 purple onion, chopped

1 15.5 ounce can Ranch Style Beans, drained and rinsed

12 ounce cheddar cheese, grated

1 large (12 ounce) Bag Doritos Corn Chips, broken into pieces

24 ounce Bottle Classic Catalina Salad Dressing, chilled

Directions:

In a large bowl, add lettuce, tomatoes, onions, and beans; Toss and refrigerate before serving. Remove from the refrigerator. Add cheese, chips and dressing. Mix well by folding all ingredients together, being sure not to break up the chips too much and mashing the vegetables.

Note: Taco meat can be added and any other substitutions can be made to your liking.

Blueberry Delight Muffins

Mix

2 cups all-purpose flour

1 cup white sugar

1 tbl baking powder

1/8 tsp cinnamon

1/8 tsp nutmeg

1/2 tsp salt

1/4 cup oil

4 tbl butter, melted

1/2 tsp vanilla extract

2 large eggs

3/4 cups heavy whipping cream

1 cup frozen blueberries

Topping

1/4 cup white sugar

In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt until thoroughly combined.

In another bowl, whisk together the oil, butter, vanilla, eggs, and whipping cream. Make a well in the center of your dry ingredients and mix until just combined. Do not over mix. Gently fold in your blueberries.

With a large ice cream scooper or 1/4 measuring cup, scoop the batter into prepared muffin cups. Fill them about two-thirds full. Bake at 350' for 25-30 minutes. The tops should be golden brown and a toothpick inserted in the center should come out clean. Remove from the oven and cool for 5 minutes.

Place 1/4 cup of sugar into a small bowl. Turn the muffins out onto the counter. Roll the tops of the muffins into the sugar and allow to cool completely.

*Don't have whipping cream? No worries, use regular milk or half and half

Fry the bacon until crispy in a large frypan, saving the bacon grease. Remove the bacon and break or cut it into bits. In a sauce pan, boil the pasta in salted water, as directed on the package. Reserve some of the water (about a cup) that the pasta was boiled in. Meanwhile, sautee the onion and garlic in the bacon grease. Add the green beans and cook until they are done. Drain the pasta and pour into the skillet with the beans and onions. Add the bacon. Pour the reserved liquid over the pasta and stir. Top and stir in the parmesan. Enjoy!

CHEESE STUFFED PRETZELS

Ingredients

1 egg

1 bottle (12 oz) stout beer

1 can (13.8 oz) refrigerated pizza crust (such as Pillsbury)

1/2 cup shredded Cheddar cheese (2 oz)

1/4 cup baking soda

1 teaspoon coarse (kosher or sea) salt

Instructions

Directions

Pre-heat oven to 400°F.

Spray large cookie sheet with cooking spray, or line with cooking parchment paper.

Unroll the dough onto lightly floured work surface.

Roll dough into 12x14-inch rectangle.

Using a pizza cutter, cut dough lengthwise into 4 even strips.

Along long edge of each dough strip, spread 2 tablespoons of the cheese.

Stretch dough over filling; brush edges with water, and pinch to seal.

Pick up ends and gently stretch each dough rope to 24 inches long.

To make pretzel shape, form each rope into U shape. Twist ends twice.

Press down dough where dough overlaps in an “X.”

Pick ends up and fold over so they rest over bottom of U shape. Tuck one end under dough at bottom of U shape; other end lies over dough at bottom of U shape.

In small bowl, beat egg and 1 tablespoon beer with whisk until blended, set aside.

In large microwavable bowl, microwave remaining beer uncovered on High for 1 minute 30 seconds or until hot.

Slowly add baking soda; stir until dissolved.

Dip each pretzel, 1 at a time, into the beer and soda mixture.

Remove with large pancake turner or slotted spoon; place on a rack.

Let stand at room temperature 5 minutes.

Brush pretzels with egg mixture, and sprinkle with coarse salt.

Carefully transfer to cookie sheet.

Bake 11 to 15 minutes or until tops of pretzels are golden brown.

Cherry Pie Pops (You can use any other filling too)

20 minutes Prep time.

60 minutes total time

6 ingredients

16 servings

Ingredients:

1 tablespoon all-purpose flour

1 box Pillsbury refrigerated pie crusts, softened as directed on box

About 1/2 cup cherry pie filling (from 21 ounce can)

16 to 20 lollipop sticks

1 egg, beaten

3 tablespoons turbinado sugar (raw sugar)

Directions:

1. Heat over to 425 derees F. Spray cookie sheet with cooking spray, or line with silicone baking mats.

2. Sprinkle flour on work surface. Unroll pie crusts onto surface. Using 3-inch wide drinking glass or cookie cutter, cut rounds from crusts; place on cookie sheet. (Leftover pastry can be rolled in a ball and rolled out with a rolling pin. Cut to make additional rounds.)

3. To make each pie pop, lightly press lollipop stick into crust round so that it rests in center. Top each round with 1/2 teaspoon pie filling; cover with second crust round. With fork or lollipop stick, press around edges to seal. Brush tops of pops with beaten egg; sprinkle with sugar.

1/8 teaspoon ground black pepper

6 slices Swiss cheese

4 slices cooked ham

1/2 cup seasoned bread crumbs

Directions:

2. Pound chicken breasts to 1/4 inch thickness.

3. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.

4. Bake for 30 to 35 minutes, or until chicken is no loner pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to over for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

(You can also pour a little sauce over the top made from cream of chicken soup thinned out a bit by a little milk or water. And if that is not available you could use a thicker chicken gravy too.)

This is one of my families favorite recipes and frankly I do not make this as often as they would like. We usually serve it with cheesy potatoes and either a tossed green salad or with a fruit salad.

Ham & Cheese Party Sandwich Recipe

Ingredients:

3/4 cup melted butter

1 1/2 tablespoons Dijon mustard

1 1/2 teaspoons Worcestershire sauce

1 1/2 tablespoons poppy seeds

1 tablespoon dried minced onion

24 Hawaiian Rolls

1 pound thinly sliced cooked deli ham

1 pound thinly sliced Swiss cheese

Directions:

2. In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Seperate the tops from the bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture over the rolls.

3. Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.

Directions:

Whisk the eggs and water together in a shallow dish.

Mix the flour, salt, pepper, and garlic powder in another shallow dish.

Dip the chops in the flour, then over into the egg. Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.

Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.

Remove from the pan to a 9"x13" baking dish.

To make the glaze, saute the garlic a little in the butter. Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.

Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Bake uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

Directions:

Whisk the eggs and water together in a shallow dish.

Mix the flour, salt, pepper, and garlic powder in another shallow dish.

Dip the chops in the flour, then over into the egg. Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.

Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.

Remove from the pan to a 9"x13" baking dish.

To make the glaze, saute the garlic a little in the butter. Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.

Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Bake uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

~Works great with chicken too!!!

Its a grocery list staple. At $4 a pop, buying yogurt can really add up, especially since you can make it yourself for so much less.

It may sound odd, but the first time you make yogurt you need to buy it to get started.

The DiningDiva, Molly Fowler explains why.
"In order to make yogurt you have to have live enzymes. When you go to the store, you want to find a yogurt that has the live active cultures in it," said Molly. "That's kind of like the sour dough starter. It will make the milk react, and it will curdle and make the yogurt. From that point forward, you just reserve a little bit of your own yogurt to act as a starter for your own batch. From there on, all you need to buy is a half gallon of milk."

Homemade Yogurt

Ingredients

1/2 Gal Milk

(whole, 2%, or skim) room temperature

3 Tbsp Plain yogurt with live active cultures

Directions

Measure out 2 tablespoons of milk and reserve. Pour the remaining milk into a 4 quart saucepan and heat over medium heat, stirring often, until the temperature is 185 degrees. Take the pan off the heat and allow the milk to cool down to 115 degrees to 120 degrees. Stir occasionally. While the milk is cooling, preheat your oven to 150 degrees. Stir the reserved 2 tablespoons of milk into the yogurt until smooth. Stir it into the milk after it has properly cooled, making sure that it is thoroughly incorporated. Ladle the mixture into sterilized quart or pint jars. Secure the lids. Place the jars on a baking sheet, and cover with a towel, to help insulate and keep warm. Turn the oven off, and turn the oven light on. Place the covered jars into the oven and leave in there 7- 8 hours or overnight. The oven light will keep them warm enough to process. During this time the yogurt will thicken. Take out of the oven and chill in refrigerator. It will continue to thicken. If you would like a thick Greek-style yogurt, line a fine mesh colander with 4 layers of dampened cheesecloth. Place the colander over a bowl. Pour in the chilled yogurt, return to the refrigerator, and let drain for several hours. Discard the whey.
Sweeten the yogurt if desired with honey or agave syrup. If desired, add about 2 tablespoons pure vanilla extract. Eat and enjoy!Then from the show Steven & Chris these tips were provided by frugalista Amrita Singh

Yogurt to Greek Yogurt
Line a mixing bowl with cheesecloth. Put homemade yogurt into the center of the cheesecloth. Lift and gather the ends of the cloth. Seal with rubber bands so you have a ball of yogurt ready to hang. Secure the loose ends of your cheesecloth onto your kitchen tap or cupboard knob so the yogurt can drain. Make sure to put a bowl under this so the whey can be collected as it drains from your yogurt. Reveal your Greek yogurt after two hours!

Greek Yogurt to Cream Cheese
Follow the exact procedure as detailed above but leave your yogurt to drain overnight. The more whey that drains from your yogurt the more solid the final product. Reveal your cream cheese after eight hours!

Then I found this recipe for Crockpot Yogurt....How cool is that???!!!!

Crockpot Yogurt Provided by: Erin Libranda

Ingredients

8 cups milk

1/2 cup plain or vanilla yogurt with live and active cultures

Directions

Put the ingredients in your crockpot for two and a half hours on low. After two and half hours turn the crock pot off, let it sit for three hours, after that three hours you mix in your 1/2 cup of yogurt to the mixture then let it sit for another eight hours overnight insulated - so just wrap a towel around to insulate it overnight. After eight hours it's done. It is 13 cents a serving!
Keep in mind, this is plain yogurt, so it's not sweetened. We added blueberries, but you can add whatever topping you like.

Punch

2 Cans lemonade (frozen)

1 Can Orange juice (frozen)

1 Can Limeade (frozen)

3/4 Cup Grenadine

8 Cups Water

32 ounces Lemon Lime Soda

Freeze for slushy or just serve cold over ice.

Fruit Slush

2 packages red kool-aid

1 large can (1 quart/14 ounces) pineapple juice

2 Cups sugar

1/2 teaspoon almond extract

1/2 teaspoon lemon extract

1/2 teaspoon vanilla extract

1 Can water, use the can the pineapple juice came in (you can add more if needed)

FOR THE POTATOES:

⅔ cup/150ml heavy/double cream

2 garlic cloves, thinly slices

¼ teaspoon freshly grated nutmeg

Salt and freshly ground black pepper

Salt and freshly ground black pepper

4oz/100g cheddar cheese, grated

½ cup grated Parmesan

Instructions

Heat the oil in a hot frying pan and add the beef. Stir over a high heat until golden-brown. Using a colander, drain and fat or liquid from the meat and return it to the pan. Sprinkle the flour over the meat and coat well. Remove from the pan and set aside.

Add the onions and celery to the pan and fry until beginning to soften. Return the beef to the pan.

Add the stock & soy sauce to the pan, mix well to avoid any lumps. Bring to the boil, stirring constantly until thickened, then add the mushrooms. Season with salt and pepper. Cover with a lid and simmer for 30 minutes, or until the mince is tender.

Boil the potato slices in salted water for about 4-5 minutes or until they start to soften. Drain them carefully into a colander and leave to cool.

Pour the beef mixture into a shallow casserole dish.

Preheat the oven to 425f/220C.

Arrange a layer of the blanched potato on top of the beef mixture.

In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper.

Arrange a layer of the blanched potato on top of the mince and pour over half of the cream. Arrange the remaining potato on top, seasoning between the layers. Pour over the remaining cream and sprinkle over the cheese.

Bake in the preheated oven for about 30 minutes, or until golden-brown and bubbling.

In a saucepan, heat up the cream with the garlic, nutmeg and some salt and pepper.

Pour the heated cream into onto the potato slices.

Sprinkle with the Parmesan & Cheddar cheeses.

Season a little bit of salt and pepper.

Bake in the preheated oven for about 30 minutes, or until golden-brown.

Stuffed Flank Steak (makes 4 servings)

(you can add any other ingredients you would like to the stuffing mixture)

Directions:

Preheat oven to 350 degrees F (175 degrees C). (You can also cook this in an electric skillet)

In a medium bowl, combine the stuffing mix, water and butter or margarine. Mix well and let stand for 5 minutes. Spoon the stuffing onto the steak, leaving a 1 inch border. Add any other ingredients you would like at this time.

Roll from the long edge of the steak and secure with wooden toothpicks or tie with baker's string. Place steak seam side down in a 9x13 inch baking dish. If you are cooking in an electric skillet, add a small amount of cooking oil in the bottom, and brown all sides of the flake stake. Once brown, add about 1 to 2 inches of water in skillet and cover with lid. Allow to simmer until tender for about 1 to 2 hours.

Green Beans with Bacon and Red Bell Pepper and Slivered Almonds

1 pound fresh green beans, ends snipped off and discarded, extra long beans, cut in half if you want

1 - 2 Red Peppers

Salt and Pepper

2-3 slices of bacon

Black pepper

1 Tbsp lemon juice or cider or red wine vinegar

Slivered Almonds

1 Heat a pot of salted water to a rolling boil (1 Tbsp salt for 2 quarts of water). Add the green beans and boil them for 4-5 minutes, until just tender enough to eat (you may have to cook longer depending on the particular green beans you have). Drain and set aside.

2 While the water is heating up to boil the beans, slowly cook the bacon until crispy in a large sauté pan set over medium-low heat. Use a slotted spoon or a fork to remove the bacon from the pan. Set the bacon on paper towels to sop up the excess fat. You should have about one tablespoon of fat left in the pan. Pour off any fat beyond 1 tablespoon. (Do not pour the fat down the drain or you'll stop up your drain.) If you have much less fat than a tablespoon left in the pan, add a little olive oil or butter to the pan.

3 Once the green beans are cooked, sauté them over medium-high heat for 1-2 minutes in the bacon fat. Add the Red Pepper to the pan. Dice the bacon and add to the pan and sauté another minute. Put the beans, red peppers and bacon into a large serving bowl and sprinkle generously with freshly ground black pepper and sliced almonds. Toss with lemon juice or vinegar and serve at once.

Crispy Cheddar Chicken 2 lbs chicken tenders or 4 large chicken breasts2 sleeves Ritz crackers 1/4 teaspoons salt1/8 teaspoon pepper1/2 cup whole milk 3 cups cheddar cheese, grated 1 teaspoon dried parsley Sauce: 1 10 ounce can cream of chicken soup 2 tablespoon sour cream 2 tablespoon butter Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy. In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Directions:1) Place sausage in a large, deep skillet. Cook over medium heat until evenly brown. Drain, crumble and set aside. Preheat oven to 375 degrees F (190 degrees C)2) Separate crescent roll dough into 8 triangles. Place in an increased 12 inch pizza pan with points towards the center. Press together to form a crust. Bottom of crust should be sealed and outside edge should be slightly raised. Spoon sausage over crust. Sprinkle with hash browns and top with cheddar cheese.3) Beat together eggs, milk, salt and pepper; pour over crust. Sprinkle with Parmesan cheese.4) Bake in preheated oven until eggs are set, about 25 to 30 minutes.

Slice french bread into approximately 20 slices, 1 inch thick each. Arrange slices in a generously buttered 9x13 inch baking dish in two rows, overlapping the slices. In a large mixing bowl combine the eggs, half and half, milk, sugar, vanilla, cinnamon, and nutmeg and beat with a rotary beater or whisk until blended. Pour the mixture in between the slices. Cover with aluminum foil and refrigerate overnight.

Combine all ingredients for the topping in a mixing bowl. Pre-heat oven to 350 degrees F. Spread praline topping over the bread and bake uncovered for 40 minutes until puffed and golden brown. Serve with fresh fruit or eat it plain.